Low Carb Mongolian Beef Food

LOW CARB MONGOLIAN BEEF

Steps:

• Cut the steak into very thin slices against the grain.
• Mix the marinade ingredients in a medium bowl.
• Add the sliced beef to the bowl and toss to combine. Let marinate for 1 hour in the fridge.
• When you are ready to cook, drain the meat from the marinade but reserve the liquid for later.
• Pour the canola oil into a large wok or cast-iron skillet and heat it until it's almost smoking. Oil must be hot!.
• Add the beef to the very hot oil and keep stir-frying over high heat. Taking care not to burn it for just 1-3 minutes. Cook in batches.
• Once you cooked the meat, add it all back to the pan, and add the remaining marinade, cook for just a minute or two. Add the green onions and toss.
• Serve hot.

MONGOLIAN BEEF MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 375 degrees F and line a sheet tray with parchment paper.
• Beat the egg in a large bowl with a fork, then add the hoisin sauce, soy sauce, garlic, ginger and scallions. Stir in the panko, then add the ground beef, tearing into small pieces before adding to the bowl.
• Mix together by hand until completely combined, then use a 1-tablespoon ice cream scoop or spoon to make meatballs and place on the prepared baking sheet. Shape the meatballs into smooth round balls. Bake until cooked through, 15 to 17 minutes.
• For the sauce: Whisk to combine the dark brown sugar, soy sauce, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes and 1 cup water in a large skillet. Bring to a simmer and cook until the sugar is dissolved and the sauce is thickened, 6 to 8 minutes.
• Whisk the cornstarch with 1 tablespoon water in a small bowl until smooth. Stir into the simmering sauce, then add the cooked meatballs and cook until the sauce is thickened and the meatballs are coated, about 30 seconds.
• For the rice and garnishes: Serve the meatballs over rice and garnish with sliced scallions and toasted sesame seeds.